Bacon-Wrapped Chicken Breasts with Maple Syrup

baconwrappedchickenbreastsbrownsugar Sweet, savoury, juicy, wrapped in bacon, then baked until the chicken is moist and the bacon crispy.

2 tsp. ground smoked paprika
1 tsp. dried thyme
1 tsp. garlic powder
1 tsp. sea salt
½ tsp. black pepper
4 (8 oz) chicken breasts, boneless, skinless
8 bacon slices, not thick cut bacon
2 Tbsp. pure maple syrup
1 Tbsp. red wine vinegar
black pepper optional

To Serve:
fresh chives

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a baking sheet with foil and place an oven-safe rack over the baking sheet.

If the breasts are uneven in thickness, place them between 2 sheets of plastic wrap and pound them to an even 1” thickness using the flat side of a meat pounder.

In a small bowl, stir together the smoked paprika, thyme, garlic, salt and pepper.

Pat the chicken dry. Sprinkle the chicken evenly on both sides with the spice mixture, rubbing to coat.

Wrap 2-3 bacon slices around each breast, covering it as evenly as possible. Place the chicken breast, seam-side down, in the prepared dish.

To the same bowl you used for the seasonings, add the maple syrup and vinegar, then stir to combine. Brush the tops of the chicken with the maple syrup mixture. If desired, crack some black pepper over the top.

Bake for 20-25 minutes, until a thermometer inserted at the thickest part registers 165°F (I typically pull my chicken 5°F degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.

If you like the bacon to be extra crispy, switch the oven to broil. Broil the chicken for 1-3 minutes, until it is crisped to your liking.

Remove the chicken from the oven and immediately sprinkle with a pinch of additional sea salt. Let rest for at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives and serve.

Makes 4 servings.

Cook's Notes:

Storage: Refrigerate chicken in an airtight storage container for up to 2 days.
To Reheat: Rewarm leftovers in a baking dish in the oven at 350°F (180°C/160°C fan, Gas Mark 4).
To Freeze: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.